Rosemary Pumpkin-Seed Crackers with Olive Tapenade

• 30 g raw pepitas — Raw pepitas
• 10 g chia seeds — Chia seeds
• 4 g toasted sesame seeds — Toasted sesame seeds
• 8 g almond flour — Full-fat blanched almond flour
• 0.3 g dried rosemary (about 1/4 tsp), crushed — Dried rosemary
• 20 g pitted black olives, drained — Pitted black olives
• 3 g capers, drained and rinsed — Brined capers, drained and rinsed
• 45 g water — Potable water
• 0.2 g fine salt (a small pinch) — Fine salt

Method

1. 1Hydrate the chia and heat the ovenWhisk 10 g chia seeds with 45 g water in a bowl and leave for 10 minutes, stirring once halfway through. Heat the oven to 325°F and line a sheet pan with baking parchment.10 min · 325°FLook for: The chia-water mixture forms a thick gel with no dry clumps.Safety: Use oven-safe parchment, not wax paper.
2. 2Grind the pumpkin seedsPulse all 30 g raw pepitas in a small blender for 30 seconds, pausing twice to redistribute them.30 secLook for: The pepitas resemble coarse flour; stop before they turn into seed butter.Safety: Stop and unplug the blender before scraping near its blade.
3. 3Mix and roll the cracker doughMix the ground pepitas into the chia gel with 4 g sesame seeds, 8 g almond flour, 0.3 g crushed rosemary, and 0.2 g salt. Press between two sheets of parchment and roll to a square about 20 by 20 cm and 2 mm thick. Peel away the top parchment and score eight pieces with a knife.5 minLook for: The dough is an even thin sheet without thick wet patches or large holes.Safety: Keep fingertips away from the knife while scoring.
4. 4Bake until dry and crispSlide the dough and bottom parchment onto the sheet pan. Bake for 20 minutes, separate the scored pieces with a spatula, turn them over, and bake for another 8 minutes. While they bake, chop the olive tapenade.28 min · 325°FLook for: The crackers are dry through the center and lightly golden at the edges; a cooled edge snaps rather than bends.Safety: Use oven mitts and a spatula for the hot, fragile crackers. If a center still bends, bake it 3 minutes longer.
5. 5Chop the olive-caper tapenadePat 20 g drained olives and 3 g rinsed capers dry, then chop them together very finely for 2 minutes. Scrape all the rough paste into a small serving dish.2 minLook for: The olives and capers form a moist, finely chopped spread without standing brine.Safety: Use a stable cutting board and keep the tapenade covered until serving.
6. 6Cool and serve the crackersTransfer the crackers to a rack and cool for 10 minutes. Serve all eight crackers with all the olive-caper tapenade, spreading the tapenade on individual crackers just before eating.10 minLook for: The cooled crackers snap cleanly and stay crisp until spread with tapenade.Safety: Cool completely before packing; keep the tapenade refrigerated separately.